Kang-sook
By VicentaLakin
CHONGQING SUMMER IS HOT, AND WHEN FOOD IS BAD OR LESS, YOU CAN EAT SPICY FOOD TO INCREASE APPETITE, WHICH IS SUITABLE FOR USE IN THE SUMMER. WHEN THE GINGER IS IN THE BODY, IT PRODUCES AN ANTIOXIDATION ENZYME THAT HAS A STRONG ABILITY TO DEAL WITH OXYGEN FREE RADICALS, MUCH BETTER THAN VITAMIN E. AS A RESULT, THE CONSUMPTION OF GINGER IS RESISTANT TO AGEING, AND OLDER PEOPLE TEND TO EAT GINGER TO REMOVE “GERIAMS”. IT IS ACCESSIBLE TO THE GENERAL POPULATION. PARTICULARLY APPLICABLE TO PREGNANT WOMEN, PEOPLE OPERATING IN LOW-TEMPERATURE ENVIRONMENTS, PEOPLE LIVING IN THE HIGHLANDS, PEOPLE EXPOSED TO IONIZING RADIATION, PEOPLE EXPOSED TO CHEMICAL TOXINS, ASTRONAUTS, DIVERS, AIR OPERATORS, THE ELDERLY, WOMEN IN MENOPAUSE, PEOPLE WITH CHRONIC DISEASES
Recipe Recommendations
- bitter gourd appropriate amount
- Zai Jiang appropriate amount
- pepper appropriate amount
- salt appropriate amount
- pepper oil appropriate amount
- white sugar appropriate amount
- garlic appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Kang-sook
1
Suffering melons wash the seeds, and ginger wash off the red skin
2
Scratch it in the bowl for 20 minutes
3
Garlic slices, pepper slicing
4
The pickled ginger pickles put in sugar and pepper oil
5
Garlic, peppers, chicken powderKang-sook Make Tips
1. This dish does not require blanching. It is mixed raw to preserve the original fresh aroma of the ingredients to the greatest extent.